Cooking with Toti
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Bulgarian No-Yeast Mekitsi
Traditional Bulgarian fried dough — no yeast, no rising, ready in minutes.
Serves
10–12 mekitsi
Time
25 min
Soft, fluffy Bulgarian mekitsi are one of the easiest breakfasts you'll ever make. Crispy on the outside, soft on the inside, and beloved with both sweet and savory toppings.
Instructions
Make the Dough
- 1
Combine the Greek yogurt, baking soda, baking powder, and salt in a large bowl.
- 2
Gradually add the flour, mixing until a soft dough forms.
- 3
Knead on a lightly floured surface for 2–3 minutes, just until smooth. Do not overwork.
- 4
Let the dough rest 5–10 minutes while you heat the tallow or oil.
Shape
- 1
Divide the dough into small pieces.
- 2
Gently stretch each piece into an oval or rustic round — they don't have to be perfect.
Fry
- 1
Heat the beef tallow or oil over medium heat.
- 2
Fry the mekitsi until beautifully golden brown on both sides.
- 3
Transfer to a paper towel-lined plate to absorb excess oil.
- 4
Serve warm with Bulgarian feta, honey, homemade jam — or honey and feta together.
Toti’s Tips
- ✓Beef tallow gives the crispiest exterior and that rich, old-fashioned flavor I remember from home. It holds a steady high heat better than most oils, so the outside sets fast instead of soaking up fat.
- ✓Add the flour gradually. The dough should stay soft and slightly tacky, because a stiff dough fries up heavy and bready instead of light and airy inside.
- ✓Fry over medium heat, not high. Too hot and the outside browns before the middle is cooked, so you get raw dough in the center.
- ✓Do not crowd the pan. Every piece you add drops the temperature of the fat, and cooler fat soaks straight into the dough.
- ✓Drain them on paper towels the moment they come out so the surface stays crisp rather than steaming soft.
- ✓Best eaten fresh and warm, right after frying, with feta, honey or jam. There is no yeast in this dough, so they lose their softness as they sit.
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